Charlotte Potato Salad

6 steps · 30 min total

1. 01

   Boil Potatoes

   Bring a pot of salted water to a boil. Add the 500 grams charlotte potatoes and cook until they are just soft when pierced with a knife.
2. 02

   Drain and Peel

   Drain the cooked potatoes and let them cool slightly. While still warm, peel off the skin — it should slip off easily.
3. 03

   Make Dressing

   In a small bowl, whisk together the juice of 1/2 lemon, 1 teaspoon Dijon mustard, salt, and pepper until well blended. Slowly drizzle in the 40 ml olive oil, whisking constantly until the dressing emulsifies and looks slightly thickened.
4. 04

   Fry Bacon

   Stir the chopped 1 stalk spring onions into the dressing.

   In a separate pan, dry fry the 75 grams bacon cubes over low heat for 5 minutes, or until they are crisp and golden.

5. 05

   Combine and Toss

   Once the bacon is cooked, add the crisp cubes to the dressing, stirring to combine.

   Thickly slice the warm peeled potatoes and transfer them to a serving bowl. Pour the dressing, bacon and all, over the potatoes. Toss gently to ensure every potato slice is coated.

6. 06

   Garnish and Serve

   Just before serving, sprinkle the 1 pinch fresh parsley over the potato salad.